Food additives data book - wordpres

level, and 0.5% of phosphate in product only (clear solution may be injected into product) or in poultry
at a limit of 0.5% of total poultry product.
Sodium acid pyrophosphate is GRAS for miscellaneous and general-purpose usage in the United
States with no limitation other than good manufacturing practices. Sodium acid pyrophosphate is used
as an emulsifier in pasteurised process cheese, cheese food, and cheese spread at a level not to exceed
3.0% of the weight of the finished products. It can be used as a sequestrant. It can be used as a curing
accelerator to accelerate colour fixing in frankfurters, wieners, Vienna, bologna, garlic bologna,
knockwurst and similar products not to exceed alone or in combination with other curing accelerators
8oz/100 lb (ca. 5 mg/kg) of meat or meat and meat by-products nor 0.5% in finished product. It can be
used to decrease the amount of cooked-out juices in meat food products at a level of 5% of phosphate
in pickle, at 10% in pump level, and 0.5% of phosphate in product only (clear solution may be injected
into product) or in poultry at a limit of 0.5% of total poultry product. It can be used to remove hair
from hog carcasses and feathers from poultry carcasses.
Sodium aluminium phosphate is GRAS for miscellaneous and general-purpose usage in the United
States with no limitation other than good manufacturing practices. Sodium aluminium phosphate can
be used as an emulsifier in pasteurised process cheese, cheese food, and cheese spread at a level not to
exceed 3.0% of the weight of the finished products.
Sodium metaphosphate (hexametaphosphate) is GRAS for miscellaneous and general-purpose usage
in the United States with no limitation other than good manufacturing practices. Sodium
metaphosphate is used as a starch modifying agent, sequestrant, and texturiser. It is used in fish, lima
beans, peanuts, and canned peas. It is used as an emulsifier in pasteurised process cheese, cheese food,
and cheese spread at a level not to exceed 3.0% of the weight of the finished products. It is used as a
stabiliser and thickener in French dressing. It can be used in artificially sweetened fruit jelly, fruit
preserves and jam at a level not to exceed 8 oz/100 lb (ca. 5 mg/kg) of the finished food. In meat food
products it can be used in combination with sodium tripolyphosphate to protect flavour in fresh beef,
beef for further cooking, cooked beef, beef patties, meat loaves, meat toppings and similar products
derived from pork, lamb, veal, mutton and goat meat which are cooked or frozen after processing at a
level not to exceed 0.5% of total product. It can be used to decrease the amount of cooked-out juices
in meat food products at a level of 5% of phosphate in pickle, at 10% in pump level, and 0.5% of
phosphate in product only (clear solution may be injected into product) or in poultry at a limit of 0.5%
of total poultry product. It can be used to remove hair from hog carcasses. It is an indirect additive
when migrating to food from paper and paperboard products.
Phosphoric acid 49